Description
A hearty and creamy Pearl Barley Vegetable Risotto that combines wholesome pearl barley with fresh vegetables and Parmesan cheese for a comforting and nutritious one-pot meal. Perfect for vegetarians seeking a delicious Italian-inspired dish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pearl barley
- 1/2 cup dry white wine (optional)
- 4 cups vegetable broth (kept warm)
Vegetables
- 1 cup chopped zucchini
- 1 cup chopped mushrooms
- 1/2 cup chopped carrots
- 1 cup baby spinach
Finishing Touches
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Prepare the base: Heat olive oil and butter in a large skillet or saucepan over medium heat. Add the finely chopped onion and cook for 3–4 minutes until softened and translucent.
- Add garlic and barley: Stir in the minced garlic and cook for another 30 seconds until fragrant. Add the pearl barley to the pan and stir to coat it in the butter and oil. Cook for 1–2 minutes to lightly toast the barley, which enhances its nutty flavor.
- Deglaze with wine: Pour in the dry white wine, if using, and stir continuously until the wine is mostly absorbed by the barley, imparting depth to the dish.
- Cook with broth: Begin adding the warm vegetable broth one ladleful at a time. Stir often and allow each addition to be mostly absorbed before adding more. This gradual process helps achieve a creamy risotto texture. Continue this for 35–40 minutes.
- Add vegetables: About 15 minutes into the cooking process, stir in the chopped zucchini, mushrooms, and carrots. Continue cooking and adding broth as needed until the barley is tender, creamy, and the vegetables are cooked through.
- Finish with spinach and cheese: Stir in the baby spinach and grated Parmesan cheese. Cook until the spinach wilts and the cheese melts fully, blending into the risotto. Season with salt and black pepper to taste.
- Serve: Remove from heat and serve warm. Garnish with fresh parsley if desired for a pop of color and added freshness.
Notes
- Swap in other seasonal vegetables such as asparagus, peas, or butternut squash for variety.
- For a dairy-free version, omit Parmesan cheese or substitute with a plant-based alternative.
- Leftovers can be reheated with a splash of vegetable broth or water to loosen the texture and restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 15mg
